High Ratio Shortening Buttercream Recipe
It is no surprise that a high ratio shortening buttercream recipe is the decorator’s buttercream. It is the most stable style of buttercream. Essentially, buttercream is a blend of sugar and butter, then creamed to produce a fluffy frosting in its most simple form. In addition to that, you can use it for decorating pastries and cakes, including icing and filling.
Servings: 15 cups
Equipment
- Measuring cups
- Measuring spoon
Ingredients
- 2 cups of high-ratio shortening Sweetex
- 1 cup of unsalted butter
- 2 Tbsp of clear vanilla extract
- 1/2 teaspoon butter flavoring
- 1/2 tsp of lemon flavoring
- 10 cups of confectioner’s sugar
- 1 cup of heavy cream
- 1 tsp of kosher salt
- 2 tbsp of meringue powder
Instructions
- In hand or stand mixer with a paddle attachment, beat the shortening and high speed for ten minutes until smooth. After that, scrape the bowl’s bottom often.
- Then, add salt, confectioner’s sugar, meringue powder, and creamy milk to the hand’s bowl or stand mixer and mix well. After that, using a rubber spatula, scrape the bottom and corners of the bowl.
- Then, at low speed, carefully add the heavy cream and beat on medium speed. After that, add the butter and lemon flavoring.
- Afterward, if the batter comes out too thick, add a tablespoon of milk. Then, beat thoroughly. After that, turn the mixer off and manually mix the batter. Also, use a rubber spatula to press out the air bubbles.
- Finally, place the batter in an air-tight container or cover it with plastic wrap. Then, store it in the fridge. After that, thaw at room temperature for 30 minutes before using.
Notes
This recipe calls for high-ratio shortening; however, if unavailable, you can use vegetable shortening that is available at your local grocery stores. In terms of quality, high-ratio shortening seems to be creamier and has a better rate.
High-ratio shortening buttercream is a heat-stable and pipeable white buttercream; however, this is not real butter but vegetable shortening. Vegetable shortening is not lard, and lard is animal fat, while vegetable shortening is plant fat. The meringue powder contributes holding powder to stabilize the batter. As an alternative for clear vanilla extract, you can use natural vanilla flavoring for a more ivory shade.
Additionally, it would be best if you never forgot to store high ratio shortening in the fridge whenever you do not use it right away. As a result, it should only harden slightly. That is why you should allow it to return to room temperature before spreading or piping.
Moreover, make sure that the butter is at room temperature. Doing this creams the butter properly to produce the buttercream. On the other hand, not doing this will result in a separated buttercream since the emulsion may break.
Also, buttercream contains high-fat content. Thus, the texture will not be as pleasant when consumed coldly as when served at room temperature. In addition to that, when it is cold, it will leave an additional greasy mouthfeel.
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